Over low heat, place the frozen carrot spirals in a saucepan with 1/2 the garlic. Cover the saucepan.
Chop the chicken into 1 inch cubes and coat with the cornstarch. (I like to use a small Ziplock bag and shake until the chicken is coated)
Cook the chicken over high heat until it is no longer pink.
Using a food processor, blender, or Nutribullet, add basil, garlic, avocado oil and nutritional yeast. Process together until it is blended into a smooth sauce. (See pictures above).
Remove chicken and carrots from heat. Place chicken, sauce, and carrots in a large bowl and mix together.
Divide between two bowls. Garnish with basil and melted vegan mozzarella. Enjoy!